PROBLEM TO BE SOLVED: To provide a dry instant noodle with improved loosening during easting time, and a method of manufacturing the dry instant noodle.SOLUTION: A dry instant noodle is manufactured through: a loosening agent adhesion step of adhering a noodle loosening agent to a pregelatinized noodle line surface having an approximately straight shape a first drying step of drying, after the loosening agent adhesion step, the noodle line by applying thereto hot blast having an air velocity of 30 m/s or more and a temperature of 60-160°C for 5-240 seconds and a second drying step of carrying out a hot blast drying after the first drying step.SELECTED DRAWING: None【課題】本発明は、喫食時のほぐれを改善した乾燥即席麺及びその製造方法を提供することを目的とする【解決手段】α化した略ストレート状の麺線表面に対して、麺用ほぐれ剤を付着させるほぐれ剤付着工程と、前記ほぐれ剤付着工程の後、風速30m/s以上、温度60~160℃の熱風を5~240秒間前記麺線に吹き付けて乾燥させる第一乾燥工程と、前記第一乾燥工程の後、熱風乾燥する第二乾燥工程とを経て乾燥即席麺を製造する。【選択図】なし
